Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing

The Lentinus edodes protein (LP) is a high-quality protein known for its well-balanced amino acid composition. In this study, we developed three-dimensional (3D)-printed microwaveable food using a combination of LP and potato flour, and optimized the formulation to achieve a ratio of LP: potato flou...

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Detalles Bibliográficos
Autores principales: Li, Na, Li, Hongbo, Liu, Zhenbin, Lv, Shuang, Xie, Suya, Shi, Chunyang, Wu, Yue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534416/
https://www.ncbi.nlm.nih.gov/pubmed/37765590
http://dx.doi.org/10.3390/polym15183736
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author Li, Na
Li, Hongbo
Liu, Zhenbin
Lv, Shuang
Xie, Suya
Shi, Chunyang
Wu, Yue
author_facet Li, Na
Li, Hongbo
Liu, Zhenbin
Lv, Shuang
Xie, Suya
Shi, Chunyang
Wu, Yue
author_sort Li, Na
collection PubMed
description The Lentinus edodes protein (LP) is a high-quality protein known for its well-balanced amino acid composition. In this study, we developed three-dimensional (3D)-printed microwaveable food using a combination of LP and potato flour, and optimized the formulation to achieve a ratio of LP: potato flour: xanthan gum: water = 2:8:1:23. The 3D-printed samples exhibited better shape, weight, and size compared to the molded samples after microwave treatment, with the most favorable microwave effect observed at a 90% filling ratio. The LP content affected the viscosity and retrogradation value of the LP–potato starch mixture. Microwave duration affected the surface hardness, interior softness, and moisture content of the product. The highest overall score of 8.295 points was obtained with a microwave processing duration of 2 min. This study lays a foundation for the development of LP-based 3D-printed food.
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spelling pubmed-105344162023-09-29 Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing Li, Na Li, Hongbo Liu, Zhenbin Lv, Shuang Xie, Suya Shi, Chunyang Wu, Yue Polymers (Basel) Article The Lentinus edodes protein (LP) is a high-quality protein known for its well-balanced amino acid composition. In this study, we developed three-dimensional (3D)-printed microwaveable food using a combination of LP and potato flour, and optimized the formulation to achieve a ratio of LP: potato flour: xanthan gum: water = 2:8:1:23. The 3D-printed samples exhibited better shape, weight, and size compared to the molded samples after microwave treatment, with the most favorable microwave effect observed at a 90% filling ratio. The LP content affected the viscosity and retrogradation value of the LP–potato starch mixture. Microwave duration affected the surface hardness, interior softness, and moisture content of the product. The highest overall score of 8.295 points was obtained with a microwave processing duration of 2 min. This study lays a foundation for the development of LP-based 3D-printed food. MDPI 2023-09-12 /pmc/articles/PMC10534416/ /pubmed/37765590 http://dx.doi.org/10.3390/polym15183736 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Li, Na
Li, Hongbo
Liu, Zhenbin
Lv, Shuang
Xie, Suya
Shi, Chunyang
Wu, Yue
Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing
title Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing
title_full Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing
title_fullStr Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing
title_full_unstemmed Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing
title_short Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing
title_sort preparation and product characterization of microwaveable food using lentinus edodes protein through 3d printing
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534416/
https://www.ncbi.nlm.nih.gov/pubmed/37765590
http://dx.doi.org/10.3390/polym15183736
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